Crispy Schweinshaxe
Ingredients
- 1 pork Knuckle (schweinshaxe)
- Salt
- Pepper
- Water
Instructions
1. Preheat the oven to 220°C (428°F).
2. Score the skin of the pork knuckle in a crisscross pattern, being careful not to cut into the meat.
3. Rub salt and pepper all over the pork, ensuring it gets into the scored skin.
4. Place the pork knuckle in a roasting pan and add water to the bottom of the pan to create steam.
5. Roast in the preheated oven for about 30 minutes to start crisping the skin.
6. Reduce the oven temperature to 180°C (356°F) and continue roasting for approximately 2 hours, basting occasionally with the pan juices.
7. For the last 30 minutes, increase the temperature back to 220°C (428°F) to achieve a crispy skin.
8. Once done, let the pork rest for about 15 minutes before carving and serving.
